1. Preheat oven to 160°C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.

2. Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper. Cook for 50 minutes or until cooked through when tested with a skewer.

3. Allow to cool, then decorate with Easter eggs and a dusting of icing sugar.

Voila! BonAppétit!

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comments:

That looks great Shellie! I think you're right about adding the orange juice. I think the acids in juices really does something chemically to produce a moist cake. I have no idea how it does it but I do notice a difference!